My children love our homemade dumplings. There was always a convenient element for us. Those little wrappers, all ready to work with.
A little while ago we ran out and had to make some quick smart. I couldn’t believe how easy it was and you can imagine the soft delicate texture it added to the filling.
I will note here I try to jam pack as many veggies as I can in here so it may not resemble the most authentic recipe, yet nonetheless delicious.
Ingredients for Wonton Wrappers:
2 1/2 cups of all purpose flour
1/2 tsp salt
2/3 cup of hot water
Corn flour, rice flour or plain flour for dusting.
Ingredients for Filling:
(Use anything you can or want really… we use the last bits and pieces in our fridge).
2 Garlic Cloves
2 inch piece of Ginger
5 Shiitake Mushrooms
1 Tbsp of Sesame Oil
2 tsp Soy Sauce
Method for Wonton Wrappers:
Mix flour and salt in a bowl. Add water whilst stirring to combine. Transfer to a working surface and kneed for 3-5 minutes. Form to a ball, wrap in cling wrap and chill for 30 minutes.
Divide the dough into two pieces. Dust the surface with cornstarch and roll it out to 2mm thick.
Cut round pieces using a cookie/cup/scone cutter. Form new balls and re roll, cutting and using all the dough.
Dust the wrappers with cornstarch before stacking or refrigerate or freeze for later.
Meanwhile place all the fillings in a blend and pulse into a fine stuffing.
Assemble your Wontons:
Take a wrapper and place a heaped teaspoon into the centre. Brush the edges in water. Fold into the fan style or anyway you like. Please be sure to seal all of it.
Fry the Wontons for a minute or two until the base is nice and brown. Add 1/4 cup of water to the pan, cover with a lid and steam for 7-8 minutes.
Make a simple dipping sauce with
3 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 tsp Sesame Oil
A little fresh ginger and garlic.
Serve with fried sesame seeds and chopped shallots on top.